Okay. Here's mine. This is a recipe for Chili, not chili stew, so there's no
beans in it. If you must add them, I suggest adding them after the fact, and
a can or two of Ranch Style beans is probably your best bet.
Also, this is a Texas range chili recipe, not the Mexican sauce recipe,
though I do take liberties in what might have been available to a cookie on
the drive because I can do so -- I wouldn't have to travel a hundred miles
or so to get some of the ingredients.
One more thing -- for those not familiar, chili meat is a coarse grind of
beef, like hamburger but with bigger pieces.
---------- Recipe via Meal-Master (tm) v7.07
Title: Nyyki's Traditional Chili
Categories: beef, one-dish, Mexican, potluck
Servings: 4
2 lb of chili meat
1 lb of ground pork sausage
1 md onion, minced
1 cn tomato sauce
1 cn of diced tomatoes
2 ts of cumin
1 tb of chili powder
1 ea clove fresh chopped garlic
2 ev store brand chili seasoning
2 c water
Mix ingredients in a large pot and stir over medium/low heat. Simmer 4
hours, or until the
meat is tender.
Substitutions: Venison can be substituted for the stew meat. A chicken based
breakfast sausage can be used for the pork sausage. This combination brings
the fat content down to almost nil. If you desire hotter chili add cayenne
in very small amounts or a hot sauce or even Hatch peppers, jalapenos, or
even habaneros to increase the heat level. Individuals may also spice theirs
more in individual servings. (The goal is flavor, not fire, in this recipe)
-----
Key:
Lb pound
Md medium
Cn can
Ea each
Ev envelope
Tb tablespoon
Ts teaspoon
C cup
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